Filete de Cerdo (Chilean Pork Tenderloin)

8 Quart / 6 Quart · SERVINGS: 4-8 · READY IN: 34min · PREP TIME: 5min · COOK TIME: 11min

1. Season pork tenderloin with salt and ground black pepper. Brush pork with mustard.
2. Place seasoned pork, onion, and rosemary into a sealable bag, remove air, and seal. Marinate pork at room temperature for 15 minutes or up to 1 hour.
3. Heat oil in inner steel pot of pressure cooker set to Sauté on High. Remove tenderloin from bag (leaving onions in the bag), and sear pork tenderloin in hot oil until browned on all sides, 2 to 3 minutes per side. Transfer pork to a plate.
4. Sauté onion (adding more oil to pot as necessary) with salt and ground black pepper until browned, 3 to 5 minutes. Press Cancel to stop Sauté.
5. Stir water into pot, scraping any brown bits stuck to the bottom of the pot with a wooden spoon. Add pork and rosemary sprigs to onions.
6. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 0 minutes (the pork fillet will be cooked when the pot comes to pressure). Allow pressure to release naturally for 3 minutes, then move the steam vent handle to Venting to quick-release remaining pressure. A thermometer inserted near the center should read at least 145°F (63°C).
7. Transfer pork to a plate and serve immediately.

Mealthy Tip: You read it correctly... set the pressure cooker to zero minutes! As the pressure builds, the pork will be cooked to perfection. Try other herbs besides rosemary, such as fresh thyme or tarragon.